Sauteed Potatoes With Sweet Red Pepper
Published December 1, 1992
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 to 6 Idaho, Washington or Yellow Gold potatoes, about 1 ½ pounds
1 large sweet red pepper
2 tablespoons vegetable or corn oil
½ cup thinly sliced white onions
Salt and freshly ground pepper to taste
1 tablespoon butter
2 tablespoons finely chopped parsley
Nutritional analysis per serving
34 grams carbs; 5 milligrams cholesterol; 208 calories; 2 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 5 grams fiber; 519 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the potatoes, and cut them into ¼-inch cubes. As the cubes are cut, drop them into cold water.
- Step 2
Cut away and discard the pepper core and the veins and seeds. Cut the pepper into ¼-inch cubes.
- Step 3
Drain the potatoes, and add them to a small saucepan with enough water to cover and salt to taste. Bring to a boil, and simmer for 1 minute. Drain well.
- Step 4
Heat the oil in a large nonstick skillet, and add the potatoes. Cook, stirring and shaking the pan as necessary, for 5 minutes over medium heat.
- Step 5
Add the onions, red pepper and salt and pepper to taste. Cook, stirring and tossing, for about 4 minutes or until the potatoes are tender and browned.
- Step 6
Drain the oil, add the butter, and cook, tossing, for 1 minute. Sprinkle with the parsley, and serve immediately.
Private Notes
Comments
Just wanted to make this because I grew up learning to cook with Claiborne and Franey. Really these are just home fries. I never cut potatoes that small. But I like it. That’s my takeaway.